Marinated Cucumber, Tomato & Onion Salad turns three fresh vegetables into a crisp, tangy side with a simple vinegar-and-olive-oil dressing. The vegetables need no cooking; refrigeration gives the seasoning time to move through every slice.
The recipe makes 1 large bowl, serves 6, and lists 15 minutes of preparation with no cooking time. Add a separate chilling period of 1 to 2 hours, or leave it overnight for the fullest flavor development.
Cucumber, Tomato and Onion Salad Ingredients
Use exactly 2 large cucumbers, thinly sliced; 3 medium tomatoes, chopped or sliced; and 1 large red onion, thinly sliced.
For the marinade, measure 1/4 cup white vinegar or apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon sugar adjusted to taste, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano or fresh dill, parsley, or basil.
Crushed red pepper, garlic, and feta cheese are optional additions. Without the optional feta, the recipe remains dairy-free and vegan-friendly; the basic salad is naturally gluten-free.
If you enjoy this recipe, you may also like Pineapple Cucumber Salad.
How to Make Marinated Cucumber, Tomato & Onion Salad
- Thinly slice all 2 cucumbers and the 1 large red onion. Chop or slice all 3 tomatoes.
- Put the prepared vegetables together in a large mixing bowl.
- In a separate small bowl or jar, whisk 1/4 cup vinegar, 2 tablespoons olive oil, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon herbs until combined.
- Pour the marinade over the vegetables and toss thoroughly so every piece is coated.
- Cover the bowl and refrigerate for 1 to 2 hours, or overnight for deeper flavor.
- Stir again before serving. Use a slotted spoon so excess marinade remains in the bowl, and add extra herbs or optional feta if desired.
For storage details after serving, the USDA leftovers and food safety guidance.
Slice for Consistent Marinating
Choose White or Apple Cider Vinegar
Use Exactly One Teaspoon of Herbs
Toss Before the Chilling Period
Chill for 1 to 2 Hours or Overnight
Stir and Serve with a Slotted Spoon
Keep the Salad Crisp and Balanced
Storage and Make-Ahead Timing
Serving Six from One Large Bowl
Conclusion
Thinly slice 2 large cucumbers and 1 large red onion, then chop or slice 3 medium tomatoes and place them in a large bowl. Separately whisk 1/4 cup white or apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon herbs. Toss with the vegetables, cover, and refrigerate 1 to 2 hours or overnight. Stir and serve 6 portions with a slotted spoon, adding optional herbs or feta if desired.
Frequently Asked Questions
- → How long should cucumber tomato onion salad marinate?
Refrigerate it for 1 to 2 hours, or leave it overnight for the best flavor development.
- → Can I use apple cider vinegar?
Yes. Use 1/4 cup apple cider vinegar or 1/4 cup white vinegar.
- → Why should I use a slotted spoon?
The vegetables release liquid while marinating. A slotted spoon serves the salad while leaving the excess marinade in the bowl.
- → Is this salad vegan and gluten-free?
The basic recipe is naturally gluten-free, dairy-free, and vegan-friendly. Do not add the optional feta if you need it to remain dairy-free and vegan.